INSPECTION REPORT Health Protection AHEN-BDPTMT

PREMISES NAME D-Plus Pizza (88th Ave)		Tel: (604) 591-8080 Fax: (604) 930-0012
PREMISES ADDRESS 105A - 13588 88th Ave Surrey, BC V3R 3K9		INSPECTION DATE July 2, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Satinder Pal Mann		NEXT INSPECTION DATE July 03, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous food (vegetable, meat, and cheese pizza toppings) were above 4 degrees C (between 5.5 to 8 degrees C) internally in the pizza prep. cooler. Corrective Action(s): Cold potentially hazardous food above 4 degrees C for less than 2 hours was moved to the walk-in-cooler. Operator contacted a technician to service the pizza prep. cooler today. Make sure cold potentially hazardous food is stored at or below 4 degrees C. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Pizza prep. cooler was at 6 degrees C throughout the inspection. Operator tried to adjust its' ambient temperature however it increased to approximately 8 degrees C. Corrective Action(s): Repair, re-service, or adjust the pizza prep. cooler so that it maintains a temperature at or below 4 degrees C; Correct today. A follow up inspection is scheduled for tomorrow. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

Person in charge on shift had a FOODSAFE Level 1 refresher certificate valid until December 25, 2023. Three handwashing stations (two handsinks and 2-compartment sink) were supplied with hot and cold running water, liquid soap, and paper towels. Hot-held pizza was at or above 60 degrees C. Hot-holding unit was equipped with a thermometer. Drinks/sauce cooler was at or below 4 degrees C. Walk-in-cooler was at or below 4 degrees C. Chest freezer and upright freezer were at or below -18 degrees C. 100-200 ppm chlorine sanitizer was available in two spray bottles. Dishwashing was not occurring at the time of inspection. Reminder: Ensure the wash, rinse, sanitize, and air dry method of manual ware-washing is followed. No signs of recent pest activity were evident at the time of inspection.